Peel the mushrooms but leave them whole. Put them in a roasting tray, sprinkle with the sherry vinegar and season. Roast for 15–20 minutes, until they are soft and juicy.

Mix the mashed avocados with the tamari, sesame oil and Tabasco and set aside.

Now poach your eggs. If I was doing this in a large batch, then I would just plop them in without worrying too much about swirling the water and so on, so just get on with it. Get a frying pan and fill it with water.

Bring it up to the boil and add the white wine vinegar, then reduce the heat so that it’s barely bubbling.

Crack the eggs into the water, keeping the water simmering very gently.

After 11⁄2–2 minutes, lift the eggs out of the saucepan with a slotted spoons andpat them dry with some kitchen paper.

Top the warm mushrooms with the avocado cream, then the poached eggs, then Furikake seasoning, which is available in health food stores, good delis and Asian markets. It’s a mix of toasted sesame seeds and seaweed and is quite delicious, especially sprinkled on avocados.